HFST 6,7 Flashcards

1
Q

Bain-marie

A

n warmwaterbad. houers met voedsel word in n rak bo n vlak houer met water geplaas

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2
Q

warm skinkbord

A

om borde en kos warm te hou

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3
Q

konfoor

A

om kos op n buffettafel warm the hou

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4
Q

konvensionele stoof

A

voedsel word op die oond gaargemaak

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5
Q

konveksie-oond

A

Die temperatuur bly meer konstand regduer die oond. kos word vinniger gaar by laer temperatuur in n konveksieoond

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6
Q

kombi-oond

A

n gekombineerde bakerry-oond en stomer. Dit bied doie volgende opsies :
- slegs konveksie
- slegs stoom
- konveksie en humiditeit
- konveksie en stoom n baie effektiewe manier van
kook

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7
Q

mikrogolfoonf

A

n magnetronbuis in die oond wek mikrogolfstralings op. die mikrogolf laat ide voedselpartikels vibreer en veroorsaak wrywing wat weer hitte opwerk en die voedsel vinnig gaarmaak.

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8
Q

kombinasie-konveksie-en mikrogolf-oond

A

hierdie metode kombineer geforseerde lug, konveksie en mikrogolwe. voordele: spoed, verbruining en verbeter tekstuur van voedsel

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9
Q

stomer

A

die hoer druk van die stoom veroorsaak hoer tempratuur as die van kokende water

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10
Q

noem 5 tipes voedselverkerkingstoeristing

A

versaper, voedsel-verwerker, voedsel-menger, elektriese handklitser, elektriee mes

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11
Q

kap uie

A

koksmes

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12
Q

spoel blaarslaai af vir n slaai

A

vergiettes

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13
Q

maak mayonnaie

A

dompal-menger

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14
Q

sny groo stukke vleis

A

slagters-mes

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15
Q

syg souse deur

A

puntsif

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16
Q

meet 12,5 ml asyn af

A

maatlepel

17
Q

braai eiers

A

braai pan